Kale, Mushrooms, Tomato, and Bacon
FYI50+ MAGAZINE
This recipe is featured in the incredibly informative publication fyi50+ Magazine, a Senior Life Magazine committed to inspiring, informing, and entertaining the 50+ audience. To read my monthly recipe article(s), subscribe to the online magazine and visit this https://fyi50plus.com/baked-cod-fillets-with-irish-whiskey-sauce-sauteed-kale-bacon/.
Profound Microfarms Barn-Raising Fundraiser
I spent a week in Dallas celebrating the Power of Women Through Food and Community. In honor of International Women's Month, the week started with an event curated by the Dallas Dames at the incredibly luxurious Eataly restaurant and grocery with my sweet and talented friend, Donna Collins of The Jelly Queens. We served Donna’s exceptional jellies and rubbed shoulders with the Dallas Dames at Eataly. The event showcased many local women chefs and their culinary talents.
The Heart of The Green House
In the days leading up to the Profound Microfarms Barn-Raising Dinner at Profound Farms, meticulous preparations were underway for an extraordinary eight-course meal. The dinner was in the heart of the greenhouse, surrounded by lush microgreens, crisp lettuce, and delicate edible flowers featuring the farm's freshest produce. This unforgettable evening showcased exquisite dishes crafted by a remarkable lineup of women chefs, including several World Food Championships champions. A sold-out celebration brimming with laughter, connection, inspiration, and heartfelt storytelling, it paid tribute to the incredible women in the culinary world whose contributions continue to shape and enrich our community.
The Women Chefs
The lineup of extraordinary women chefs featured:
(Pictured From Left)
- Sharon Van Meter, an acclaimed chef and CEO of SVM Productions, LLC
- Guest: Jo Lam
- Donnal Collins, famously known as "The Jelly Queen"
- Emma Nguyen, the WFC Live Fire Women's Champion
- Sherry Blacketer, a World Food competitor and co-owner/CEO of Freezy Weezy Fancy Ice
- Rebecka Evans, Bacon World Champion-MasterChef: Generations Semi-Finalist - Owner At Home with Rebecka
- Diane Hill Roark, a Perfect Score World Dessert Champion
- Mollie Guerra, Head Sous Chef
- Lori McLain, the World Soup Champion
Of course, I was honored to be among them as Bacon World Champion and MasterChef semi-finalist. These talented chefs bring a remarkable diversity of expertise to the culinary field.
About Profound Microfarm
At Profound Microfarms, we go beyond just growing fresh produce. Our focus extends to fostering a robust ecosystem supported by sustainable methods and strong ties within the local community.
Controlled Environment Greenhouses
We harness the power of technology to create ideal growing conditions year-round. Our greenhouses utilize precise climate control systems, ensuring optimal growing conditions for our crops. This allows us to grow a diverse range of crops, regardless of the season outside, and minimizes dependence on unpredictable weather patterns. We have over 200 varieties of crops growing around the farm!
Regenerative Soil Practices
We nurture vibrant ecosystems on our 10 acre farm in Lucas, fostering healthy plants, soils, & people. We go beyond simply growing plants; we nurture vibrant ecosystems. By utilizing regenerative soil practices, we focus on building healthy soil teeming with beneficial microbes and organic matter. This not only nourishes our plants naturally but also promotes long-term soil health, fertility, and carbon sequestration. Techniques we employ include composting, minimal tillage, cover cropping, and use of organic amendments.
Advanced Hydroponics
Our water-based systems maximize efficiency and minimize waste. We leverage advanced hydroponic systems for crops that thrive when grown in water-based systems. These innovative water-based systems allow us to maximize efficiency and minimize waste. Our hydroponic solutions provide plants with the precise nutrients they need, eliminating the need for excessive water usage and reducing the risk of nutrient runoff.
ProfoundFoods.com Serving the Dallas/Fort Worth Area from LUCAS, TEXAS [email protected] (214) 680-8535 163 Fountain Ct, Fairview TX 75069
A Culinary Connection to Heritage
Each chef was invited to craft a dish inspired by their heritage. Drawing from my Scottish, Irish, and English roots, I created a comforting fish course: Baked Cod with a golden crumb topping, served alongside a rich and creamy whiskey sauce. To complete the dish, I paired it with sautéed kale, earthy mushrooms, and smoky bacon—a soulful reflection of my culinary lineage.
Baked Cod with Irish Whiskey Sauce Kale, Mushrooms, Tomato, Bacon
Ingredients
- 4 portions of white fish fillets each 4 ounces, sprinkle with salt
Crumb Topping:
- 1 cup Ritz crackers blended into crumbs
- 1 cup panko breadcrumbs
- ½ cup ½ cup fresh parsley chopped
- Zest of 1 lemon
- 4 tablespoons 4 melted butter
- ½ teaspoon Salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
For the Fish:
- White wine
- Lemon juice
To Garnish:
- Chopped parsley
- Lemon wedges
- Serve with sauteed Kale medley and pea shoots
Whiskey Sauce
- ⅓ cup Irish whiskey
- ¼ cup chopped shallots
- 1 tbsp minced garlic
- 1 tablespoon white vinegar
- 1 cup heavy cream warmed
- 1 tablespoon dijon mustard
- 2 tablespoon butter
- 2 tablespoon chopped fresh chives
Instructions
- Preheat your oven to 400°F (200°C).
- Combine Ritz crumbs, panko breadcrumbs, parsley, lemon zest, and melted butter in a mixing bowl. Season the mixture with salt, pepper, paprika, and garlic powder to taste. Set aside.
- Season the fish fillets with salt. Drizzle with white wine and lemon juice.
- Place the seasoned fish on a baking sheet and bake in the preheated oven for 10 minutes.
- Remove the fish from the oven and sprinkle the prepared crumb mixture evenly over each fillet.
- Return the fish to the oven and bake for an additional 12 minutes, or until the crumb topping is golden brown. If needed, broil briefly to achieve a perfect crust.
- Garnish with chopped parsley and lemon wedges. Serve with Sauteed Kale
Whiskey Sauce
- Combine whiskey, shallots, and vinegar in a small pan; bring to a boil over medium-high heat. Cook for 4 minutes or until the mixture looks like wet sand. Stir in warmed cream and mustard; cook for 2 minutes. Remove from heat; whisk in butter and chives, and season to taste with salt and pepper.
Notes
Sauteed Kale & Mushrooms
- 1 slice of bacon, chopped
- ½ cup of sliced shallots
- 1 package (4 ounces) of mushrooms
- 10 cups of chopped fresh kale (stems removed)
- 1 cup of sliced cherry tomatoes
- 2 tablespoons of water, more if needed
- ½ teaspoon of pepper
- ½ teaspoon of salt
Nutrition
I am blessed to have been part of such an incredible event alongside these talented women. I’m already looking forward to the opportunity to return for another round of culinary excellence and inspiration!
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